Flank Steak with Shishito-shiso Salsa Verde & Beet Carpac­cio


Rachael Ray Every Day - - Shop Talk -


About 1/3 ucp olive or saf­flower oil, plus more for driz­zling

7 to 8 shishito pep­pers, stemmed

1 cup ( packed) shiso leaves or a mix of fresh cilantro and flat- leaf pars­ley leaves

1∕2 cup fresh mint leaves

2 cloves gar­lic, crushed

1- inch piece of fresh gin­ger, peeled and grated

4 an­chovy fil­lets (op­tional, but rec­om­mended)

2 tbsp. shoyu or tamari

2 tbsp. yuzu juice or fresh

lime juice

2 tbsp. Worces­ter­shire sauce



About 1 tbsp. shiro w( hite) miso, soy sauce, or shoyu

2 tbsp. rice vine­gar

2 tbsp. saf­flower or peanut oil 2 tbsp. yuzu juice or fresh lime juice

1 tbsp. honey or 2 tsp. su­perfine sugar

1 tsp. grated peeled fresh gin­ger

1 clove gar­lic, grated or pasted

3 medium red, gold, or candy cane (Chiog­gia) beets with green tops— beets scrubbed and very thinly sliced, tops stemmed and thinly sliced or chopped

4 radishes, thinly sliced

Salt and pep­per

About 1/4 cup fresh mint, finely chopped

About 1/4 cup fresh chives, finely chopped


2 lb. flank steak, cut nito 4 por­tions, at room tem­per­a­ture

About 1 tbsp. soy sauce or shoyu

About 1 tbsp. Worces­ter­shire sauce

Coarsely ground black pep­per

About 1 tbsp. high­tem­per­a­ture cook­ing oil (such as peanut, canola, or saf­flower oil)

1 lime, halved

Flaky sea salt and shichimi tog­a­rashi (Ja­panese seven-spice blend), for gar­nish

■ For the salsa verde, in a small skil­let, heat a driz­zle of oil over high. Add the pep­pers. Cook, stir­ring of­ten, un­til blis­tered, 3 to 5 min­utes. Place in a food pro­ces­sor. Add the rest of the salsa in­gre­di­ents; sea­son with salt. Pulse un­til a pesto-like sauce forms. Trans­fer to a bowl.

■ For the beet carpac­cio, in a large bowl, whisk the miso, vine­gar, oil, yuzu juice, honey, gin­ger, and gar­lic. Mix in the beets, beet greens, and radishes; sea­son with salt and pep­per. Let mar­i­nate un­til ready to serve. Top with the herbs just be­fore serving.

■ For the steak, heat a grid­dle or large cast-iron skil­let over medium-high to high. Dress the steaks with the soy sauce and Worces­ter­shire; sea­son with pep­per. Driz­zle the grid­dle with the oil. Add the steaks. Cook, turn­ing oc­ca­sion­ally, for about 8 min­utes. Trans­fer to a cut­ting board and let rest for 10 min­utes.

■ Add the lime to the pan, cut-side down. Cook un­til browned, about 2 min­utes. Slice the steaks against the grain. Squeeze the lime halves on top. Sprin­kle with flaky sea salt and shichimi tog­a­rashi. Top with the salsa verde. Serve with the beets.

I love shishito pep­pers be­cause they’re a gam­ble. Most are mild, but oc­ca­sion­ally you get one that’s hot as hell. Here, the seared pep­pers are part of a cit­rusy, salty chunky green sauce for sliced steak—maybe it’s hot, maybe it’s not! —rach

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